Pumpkin Chilli



Protein (g)


Carbs (g)


Fat (g)


  • 2 tsps coconut oil

  • 1 medium-sized white onion, chopped

  • 1 medium-sized carrot, chopped

  • 1 green bell-pepper, diced

  • 2 garlic cloves, finely chopped

  • 1 tbsp soy sauce or tamari

  • 2 tbsps tomato purée

  • 2 tsps hot chilli powder

  • 1 tsp paprika

  • 1 tsp ground cumin

  • a pinch of sea salt and ground black pepper

  • 300g tinned or fresh tomatoes, chopped

  • 400g pumpkin or butternut squash, cooked and mashed

  • 300ml vegetable stock (made with one organic stock cube)

  • 200g tinned kidney beans drained

  • juice of 1 lime

  • a small handful of fresh coriander, finely chopped


Melt the oil in a large saucepan over a medium heat. Add the onion and carrot and sauté gently for 4-5 minutes, stirring occasionally.

Add the bell-pepper and fry for 2 minutes, stirring occasionally. Add the garlic, soy sauce, tomato purée and spices. Stir well and cook for 1 minute.

Add the tomatoes, pumpkin and stock. Stir well and reduce heat to medium/low. Cover and cook for 15 minutes, stirring occasionally. Add the beans and cook for 5 minutes or until heated throughout.


Remove saucepan from heat and stir in the lime juice. Serve garnished with chopped


Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on
same day